Classic Beef Liver and Onions

Beef liver and onions is a traditional comfort food that’s rich in flavor and packed with nutrients. Soaking the liver in milk helps mellow its strong taste while keeping it tender.

Ingredients

• 1½ lb (680 g) beef liver, sliced
• 2 cups milk (for soaking)
• 2 large onions, thinly sliced
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon Worcestershire sauce (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Place the liver in a bowl and cover with the milk. Refrigerate for 30 minutes to 2 hours.
2. Drain the liver and pat it completely dry with paper towels.
3. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
4. Dredge each piece of liver lightly in the seasoned flour, shaking off any excess.
5. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat.
6. Add the onions and cook for 12–15 minutes, stirring occasionally, until soft and deeply caramelized. Remove from the skillet and keep warm.
7. Add the remaining butter to the skillet. Cook the liver for 2–3 minutes per side, just until browned and the center is slightly pink. Avoid overcooking, as liver becomes tough.
8. Return the onions to the skillet, drizzle with Worcestershire sauce if using, and cook for 1 minute.
9. Garnish with fresh parsley and serve immediately.

Cooking Time

• Prep Time: 15 minutes (plus soaking time)
• Cook Time: 20 minutes
• Total Time: About 1 hour 5 minutes (including 30 minutes soaking)

Servings: 4

Tips

• Soaking the liver in milk reduces bitterness and creates a milder flavor.
• Cook over medium heat and avoid overcooking to keep the liver tender.
• Sweet onions, such as Vidalia, pair especially well with beef liver.
• For a richer dish, deglaze the skillet with ¼ cup beef broth after cooking the liver and simmer for 2–3 minutes to make a simple pan gravy.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted carrots
• Crusty bread to soak up the pan juices